Sweet coconut sticky rice paired with ripe mango sounds simple until you realize how perfect the balance needs to be. The rice should be sticky without being mushy, the coconut cream rich but not heavy, and the mango perfectly ripe. When done right, it tastes like concentrated sunshine.
This dessert is deceptively simple - just rice, coconut, and mango - but getting each element right takes patience. The rice needs to be sticky without being mushy, the coconut cream should be rich but not heavy, and the mango has to be perfectly ripe. It's one of those dishes where technique matters more than exotic ingredients.
Ingredients
🍚 1½ cups glutinous rice (sticky rice), soaked overnight
🥥 1 can (400ml) coconut milk, divided
🧂 ½ teaspoon salt
🍯 3 tablespoons palm sugar (or brown sugar)
🌽 1 tablespoon cornstarch
🥭 3 ripe mangoes, peeled and sliced
🥜 2 tablespoons toasted mung beans (optional)
🌿 Fresh mint leaves for garnish
Instructions
Prepare the rice: Drain the soaked rice and line a steamer basket with cheesecloth. Steam the rice for 25-30 minutes until tender and translucent. The grains should stick together but still have individual texture. If you don't have a steamer, you can cook it in a rice cooker with less water than usual - about 1:1 ratio instead of the typical 1:1.5.
Make the coconut sauce: Reserve ½ cup of the thickest coconut cream from the top of the can. In a small saucepan, heat the remaining coconut milk with salt and palm sugar until the sugar dissolves. Don't let it boil - just warm it through. This becomes your coconut sauce for mixing with the rice.
Mix the rice: Transfer the steamed rice to a bowl and gradually add the warm coconut sauce, stirring gently. The rice should absorb most of the liquid and become glossy. Let it rest for 10 minutes to absorb completely.
Prepare the topping: Mix the reserved thick coconut cream with cornstarch and a pinch of salt. Heat in a small pan, stirring constantly, until it thickens slightly - about 2-3 minutes. This becomes your final drizzle.
Assemble and serve: Serve the coconut rice warm or at room temperature with mango slices arranged alongside. Drizzle with the thickened coconut cream and sprinkle with toasted mung beans if using. Garnish with mint leaves.
The key to great khao niao mamuang is balance - the slight saltiness in the coconut cream enhances the sweetness of both the rice and mango. Don't skip the salt; it's what makes this dessert sing rather than just being cloying.
You can make the rice ahead and reheat it gently, but the mango should be added just before serving to prevent it from getting soggy. Some vendors in Thailand add a few drops of pandan extract to the rice for a subtle floral note and pale green color, but it's completely optional.
This dessert works best with champagne mangoes or any variety that's sweet and not too fibrous. The texture contrast - creamy rice, silky mango, rich coconut cream - is what makes it irresistible. It's comfort food disguised as an elegant dessert, simple enough for a weeknight but special enough for guests.
In Thailand, khao niao mamuang marks the beginning of mango season, when the fruit is at its peak sweetness. Here, it's become my go-to summer dessert when I want something that feels both exotic and familiar, a reminder of sticky Bangkok evenings and the simple perfection of perfectly ripe fruit.
This dessert showcases the versatility of rice in my Rice around the world collection — how the same grain can be transformed into everything from savory pilafs to sweet desserts. For more Thai flavors, explore my Thailand travel notes.
